Roasted Sweet Potato and Black Bean Quinoa Salad

Name: Roasted Sweet Potato and Black Bean Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup dry quinoa; 2 cups vegetable broth; 2 medium sweet potatoes, peeled and cubed; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup fresh cilantro, chopped; 1/4 cup olive oil; 2 tablespoons lime juice; 1 clove garlic, minced; 1/2 teaspoon ground cumin; Salt and pepper to taste

A colorful and satisfying salad that pairs hearty quinoa with sweet roasted potatoes and zesty black beans.

By Daily Recipes Book· 🌍 American· July 18, 2026

Roasted Sweet Potato and Black Bean Quinoa Salad

dailyrecipesbook.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

This salad has become a favorite in my house because it is filling enough to be a main dish but works just as well as a side. The sweetness of the roasted potatoes plays perfectly with the earthy black beans and fresh cilantro dressing.

My best advice is to cook the quinoa in vegetable broth instead of water. It adds a nice depth of flavor that makes the whole salad taste even better.

Ingredients

1 cup dry quinoa
2 cups vegetable broth
2 medium sweet potatoes, peeled and cubed
1 can (15 ounces) black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
1 clove garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed sweet potatoes with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20 to 25 minutes until tender.
3
While the potatoes roast, rinse the quinoa under cold water.
4
Combine the quinoa and vegetable broth in a pot, bring to a boil, then cover and simmer on low for 15 minutes or until the liquid is absorbed.
5
Whisk the remaining olive oil, lime juice, minced garlic, cumin, salt, and pepper together in a small bowl to make the dressing.
6
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and black beans.
7
Pour the dressing over the salad and toss gently to coat everything.
8
Stir in the fresh cilantro just before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This salad is delicious served warm or cold, so you can prep it ahead of time for easy lunches.

#vegetarian #vegan #healthy #gluten free #salad

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